It doesn't have to be cold outside to enjoy a great stew. This combination of chorizo, pork belly and chickpeas in a rich tomato sauce works equally as well in the depths of winter, as it does outside around a fire pit in the summer with a glass of chilled white wine.

Serve it with some fresh bread, your favourite mash, or if you are cooking for a crowd, a hearty dish in a Tapas feast.

The fennel seeds add a nice liquorice back note. You can vary the spice level to your own taste and according to the chorizo you are using. A great tip is to fry off a couple of slices of the sausage and taste them, the challenge is to refrain from eating it all before you start cooking!
 

Step 1 - the prep

• If you have a good butcher, ask them to skin the pork belly, otherwise grab your sharpest knife and carefully remove the skin (save to make cracking!)
• Cut the pork into slighltly larger than bite size pieces
• Finely chop the onion and carrots - it's a stew, no need to be neat
• Slice the chorizo into pound coin thick slices
• If you can't get fresh bay leaves dried will do - remember count them in to the stew, and out again the other end
   

Step 2 - the cook

• Heat the olive oil in an oven proof dish with a lid
• Brown the pork all over. Take your time to do this, the caramelisation on the meat adds tons of flavour
• Do this in two batches if your pan isn't big enough otherwise the meat will stew and not fry
• Scoop out to a bowl
• Tip in the chorizo, move it around and don't let it burn. It can catch quite quickly
• Add the vegetables, fennel seeds, herbs and crushed garlic and give it a good stir
• As the veg release their liquid you can deglaze the pan and scrape up all of those yummy sticky meat pieces
• After about 5 mins when the veg are soft but not coloured sprinkle over a pinch of sugar and stir in the tomato puree. The sugar brings out the flavour of the tomatoes
• Pour in the vinegar and bubble for a minute, then add a tin of tomatoes, fill the tin with water and tip that in too
• Finally add the pork cubes and any juices that have collected and bring the whole thing to a simmer
   

Step 3 - slow cook

• Clamp the lid on and put into a 160C/140C fan/Gas 3 oven for 1hr 45mins
• Check a couple of times and give it a stir, adding a bit more water if it looks dry
• At the end of the cooking time tip in the drained can of chickpeas and give it a good stir
• After 15 more minutes in the oven take it out and let it sit with the lid off for about 10 mins

Step 4 - serve

• Stir in a good handful of chopped parsely, saving some to sprinkle on the top
• Stir, taste and season to your liking
   

Pork belly and chorizo stew

• 700g boneless, skinless pork belly
• 1 tbsp olive oil
• 100g cooking chorizo
• 1 large onion
• 1 large carrot
• 1 tsp fennel seeds
• Pinch dried chilli flakes
• 1 cloves garlic
• 4 bay leaves
• 1 sprig of thyme
• Large pinch caster sugar
• 1 tbsp tomato puree
• 50ml sherry vinegar
• 400g tin of chopped tomatoes
• 400g tin of chickpeas
• 1 bunch fresh parsley, chopped